Use leftover turkey, add barley, carrot/celery/onion
heat oil in large saucepan or dutch oven over med heat. Add onion, thyme, pepper flakes and cook, stirring occas, til onion is softened, about 5 min. Add garlic and cook 1 min. Add stock, barley and bay leaf, bring to simmer. Reduce heat to med low and simmer, partially covered for 15 min. Add celery and carrots and simmer, partially covered til veggies start to soften, 15 min. Add turkey and cook til barley and veggies are tended, 10 min. Off heat can add 1 tbsp. lemon juice, s&p to taste. Serve
Made it 12/10/17 without the lemon juice. Excellent
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 82 | ||
Calories from Fat: 18 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 60.5mg | 2 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 11.9g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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